Bean Stuffed Zucchinis
Recipe type: Main Dish
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 6 zucchinis, I used eight ball zucchini squash, the round zucchini that is very common in Mexico
  • 2 cups cooked scarlet runner beans with broth
  • 2 TBSP olive oil
  • ¼ white onion, chopped
  • 1 garlic clove, minced
  • 4 roma tomatoes
  • 1 smoked chipotle pepper
  • spices: dried rosemary, basil
  • salt and pepper to taste
  • Melting cheese, I recommend Chihuahua cheese, but you can use mozzarella.
  1. Trim the zucchini tops and trim just enough from the bottom so they can stand upright. Cut them in half sideways.
  2. Scoop out some of the zucchini flesh leaving about ⅛" thick shell. Reserve the flesh.
  3. Pre-heat oven to 350°C (175°F).
  4. In a saucepan saute onion and garlic. Add the zucchini flesh you saved and cook for about 4 minutes.
  5. Add salt and pepper to taste and spices.
  6. Drain beans saving the broth for the sauce.
  7. Stir in the beans and turn heat off.
  8. Arrange zucchini shells in a baking dish or pan.
  9. Drizzle some olive oil, salt and pepper on the zucchinis. Stuff with the bean and zucchini mix.
  10. Blend tomatoes and chipotle pepper with the bean broth and pour over the zucchini. Place some cheese on top of each zucchini.
  11. Cover with foil and bake for about 30 minutes or until the zucchini shells are cooked.
Recipe by What's Cooking, Mexico? at